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FareShare Gazette Recipes -- September 2003 - G's

 

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Recipes Included On This Page

Garam Masala (Ground Mixed Spices)
Gene's Feta Cheese Recipe

German Chocolate Bars

German Chocolate Cake from Gonzo

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                      * Exported from MasterCook *

                    Garam Masala (Ground Mixed Spices)

Recipe By     :http://www.asiarecipe.com
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 6-09 Sept 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  115            grams  coriander seeds -- (4 oz.)
                        washed and dried
  55             grams  cumin seeds -- (2 ounces)
                        washed and dried
  2        tablespoons  black pepper
  1         tablespoon  white pepper
  3          teaspoons  cardamom seeds
  30             grams  cinnamon bark -- (1 ounce)
                        broken into small pieces
  2          teaspoons  cloves
  3                     nutmegs

Spread the ingredients in a large aluminum tray.

Heat under a warm grill till fragrant and very lightly browned - do not
allow to darken.

Grind mixture, while still warm, in a coffee grinder till very fine.

Keep in an air-tight bottle and store in fridge.

 From http://www.asiarecipe.com

MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 28 September 2003.
www.fareshare.net

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 410 Calories; 22g Fat (33.9% calories from 
fat); 16g Protein; 79g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 57mg 
Sodium.  Exchanges: 5 Grain (Starch); 4 1/2 Fat.


                      * Exported from MasterCook *

                        Gene's Feta Cheese Recipe

Recipe By     :
Serving Size  : 1     Preparation Time :0:20
Categories    : Volume 6-09 Sept 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5            gallons  milk
  2               cups  starter culture
  1              pinch  lipase enzyme -- optional
  1           teaspoon  liquid rennet

This is the recipe that I use to make Feta cheese.
Cleanliness and sanitary habits are of the utmost importance.

Will use 5 gallons of milk as an example.
Cow's milk, goat's milk or a combination of both may be used (even store
bought milk works fair).

Heat 5 gallons of milk to 90 degrees Fahrenheit.
Add 2 cups of starter culture mesophylic (buttermilk works fine).
A pinch of lipase enzyme may be added for more flavor.
Stir occasionally for 1 hour.

Add 1 teaspoon of liquid rennet and stir for one full minute, then do not
touch for 40 minutes or until the milk has coagulated.
Cut into .5-inch cubes or break up with spoon.
Stir for 20 minutes.

Ladle curds and whey into Feta molds or colander.
Whey will drain out and cheese will stay in mold.
Leave overnight to drain, cheese will shrink down.
Take block out of mold and cut into 3 to 4 pieces.
Using coarse salt, generously salt all sides of pieces.
Leave at room temperature for a full day turning the pieces every once in a
while, adding more salt to the wet areas (this will further drain the whey
from the cheese).

Place the pieces UNCOVERED, on a wooden board in the refrigerator for 5 days.
Cut pieces into smaller pieces and place in a 7% salt brine solution till used.
If milk was not pasteurized, it is recommended to wait 60 days before using, 
as in all cheesemaking.

By Eugene Kyer, Ontario, Canada.

Source : Gail's Recipe Swap Forum Home Page: Archive Swap 12501-12600
Epicurious.com

Contributed to the FareShare Gazette by Chupa in response to a request;
3 September 2003.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 11993 Calories; 651g Fat (48.6% calories from 
fat); 642g Protein; 910g Carbohydrate; 0g Dietary Fiber; 2654mg Cholesterol; 9565mg 
Sodium.  Exchanges: 77 1/2 Non-Fat Milk; 117 Fat.


                      * Exported from MasterCook *

                          German Chocolate Bars

Recipe By     :Jennifer Sharp, Murfreesboro, TN
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 6-09 Sept 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18 3/4        ounces  German chocolate cake mix -- (1 package)
     2/3           cup  cold butter or margarine
  1                cup  semisweet chocolate chips -- (6 ounces)
  15            ounces  coconut-pecan frosting -- (1 can)
     1/4           cup  milk

Place cake mix in a bowl; cut in butter until crumbly. Press 2 1/2 cups
into a greased 13x9x2-inch baking pan.

Bake at 350 F. for 10 minutes; immediately sprinkle with chocolate chips.

Drop frosting by tablespoons over the chips.

Stir milk into the remaining crumb mixture; drop by teaspoons over top.

Bake  25 to 30 minutes longer or until bubbly around the edges and top is
cracker. Cool on a wire rack.

Refrigerate for 4 hours before cutting.

Yields 4 dozen bars.

Description : "Plan ahead....needs to chill  ...... Only 5 ingredients"

Source : "Quick Cooking Magazine, September-October, 03, p. 12"

S(mastercook formatting by): "bobbi744"

Yield : "4 dozen"

NOTES : "My mom gave me this recipe at Christmas when I wanted to make
something simple, different and yummy for gifts," notes Jennifer. "The
chewy bars can be cut into large pieces, but they're very rich."

Bobbie's Note: These are really wonderful. They do need the longer cooking
time in my oven.

Contributed to the FareShare Gazette by Bobbie; 22 September 2003.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 62 Calories; 2g Fat (29.1% calories from 
fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 72mg 
Sodium.  Exchanges: 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                     German Chocolate Cake from Gonzo

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 6-09 Sept 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        [See Below]

In response to the recipe for German Chocolate Cake Recipe..

I find it hard to beat the regular boxes of Cake Mix. I make a German
Chocolate cake using Dunkin Hines Swiss Chocolate cake mix, then I make a
frosting using the recipe in the Pillsbury cook book using a cup of Almonds
with it. I love it.

I have found making cakes with boxed mixes much easier then making from
scratch and not a lot of difference. In some cases the boxes are better.
There is a web site that has quite a few recipes for making extra special
cakes from Cake Mixes. I have found some real winners on there.
WWW.cakemixdoctor.com . She also has a newsletter which comes out every
month or two and always has a new recipe that is worth trying.

Now frosting is a whole different subject, I always make my frostings from
scratch. I really don't like those little cans. And, the Cake Mix Doctor
agrees, she usually has some recipes for frostings for her cakes.

Contributed to the FareShare Gazette by Gonzo in response to a request;
1 September 2003.
www.fareshare.net

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from 
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg 
Sodium. 

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